Radish and apple salad with limenaigrette

Yesterday, we spent some time putting to practice some of the cooking advice from the Native Tongue Magazine. We particularly enjoyed the tips on how to prepare a perfectly balanced salad. In their last edition, they explain in detail how to combine the elements in both the dressing and the salad to better harmonize the different flavors.

From that inspiration, we prepared a delicious salad with radishes, golden apples and Savoy cabbage — also taking advantage of the radish season. For the dressing, we created a tasty limenaigrette that can even be used as a marinade for chicken. We’ll leave you with the recipe up next.

To get all the tips from the Native Tongue magazine, don’t forget to visit their website. This amazing non-profit food magazine provides food education and food literacy through tailored recipes, cooking techniques and healthier decision making for food insecure communities. With every magazine you purchase, you’ll be contributing to this great mission.

Radish and apple salad with limenaigrette – ingredientsLimenaigrette:

¼ Cup of lime juice

3-6 Tsps of raw honey (depending on your preference)

1 Pinch of turmeric

1 Pinch of salt and pepper

1 Large clove of garlic, mashed

½ Tsp of grated ginger

1 ½ Tsps of cumin

¼ Cup of minced shallot

¼ Cup of extra virgin olive oil

Salad: (Serves 2)

1 Cup of chopped romaine

1 Cup of mixed greens

½ Cup of chopped Savoy cabbage

½ Cup of diced golden apple

4-5 Radishes, sliced

¼ Cup of chopped pecans

¼ Cup of minced shallot

Mix all the dressing ingredients with a whisk and serve over the salad. Voila.